Risotto with tomato and red wine

  • 15 - 30 min
  • Easy
  • Vegetarian
  • Italian
  • Main course

Ingredients

4 persons

  • 1 can ELVEA diced tomatoes with garlic
  • 3 shallots
  • rosemary sprig
  • 3 tablespoons olive oil
  • 350 grams of Carnaroli rice
  • 2 dl red wine
  • 1 liter chicken broth
  • 50 grams salted butter
  • 80 grams pecorino
  • sea salt
  • black pepper

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